Cranberry Pineapple Jello Salad
This cranberry raspberry Jello salad combines whole berry cranberry sauce, crushed pineapple, and raspberry Jello for a sweet and tangy holiday side dish. Just three ingredients plus water! Make it a day ahead for an easy addition to Thanksgiving or Christmas dinner. Save this cranberry salad recipe for your holiday menu.
Servings: 12 servings
Calories: 115kcal
Ingredients
- 1 can crushed pineapple 20 ounces
- 1 box raspberry jello 6 ounces
- 1 can whole berry cranberry sauce 14 ounces
Instructions
- Drain the pineapple, reserving the juice. Add enough cold water to the reserved pineapple juice to equal 3 cups. Pour the mixture into a medium saucepan and bring to a boil.
- Place the raspberry Jello powder in a large bowl. Pour the boiling water and juice mixture over the powder and stir until completely dissolved, about 2 minutes. Add the cranberry sauce and stir until fully incorporated, about 5–7 minutes.
- Refrigerate for about an hour, until slightly thickened but not set. Stir in the crushed pineapple and return to the refrigerator for 3–4 hours or until set.
Notes
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 35mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 39IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg